Loose Meat Sandwich pig sauce, caramelized onion, carrot slaw

• ¼ Cup-Mexican Crema
• 2 Tablespoons-Mayonnaise
• 1 Teaspoon-Granulated Sugar
• 4 Each-Carrots-large, peeled, shaved with peeler in long strands
• 4 Slices-Thick Sliced Texas Toast
• To Drizzle-Olive Oil

Meat

• 2 Pounds-Ground Bison/Beef/Pork/Turkey/Chicken
• 2 Tablespoons-Unsalted Butter
• ½ Cup-Yellow Onion-fine dice
• 2 Cloves-Garlic-smash into a paste
• To Taste-Kosher Salt/Black Pepper
• 2 Cups-Beef/Chicken Stock
•  

Sauce

• 1 ¼ Cups-Ketchup
• 3 Tablespoons-Apple Cider Vinegar
• ¼ Cup-Yellow/Dijon Mustard
• 2 Tablespoons-Worcestershire Sauce
• ¼-½ Cup Water
• 1-2 Each-Chipotle Pepper-deseeded and diced
• ¼ Teaspoon-Kosher Salt
• 1 Teaspoon-Black Pepper
• 2 Teaspoons-Smoked Paprika
• 2 Tablespoons-Brown Sugar

Directions

1. Place all ingredients for sauce in a blender and combine until well combined .
2. Add more water if too thick, consistency should be like a loose salad dressing.
3. For slaw whisk crema, mayo and sugar until well combined.
4. Place shaved carrots in a mixing bowl and lightly coat with dressing and place in refrigerator.
5. Brown meat in a large dutch oven/pot and let drain in a colander while preparing the base.
6. Using the dutch oven/pot melt butter over medium heat and add onions.
7. Cook stirring frequently until onions start to turn golden brown, about 8-10 minutes.
8. Add garlic, cook for one minute, add beef and season with salt/pepper.
9. Add stock; cook (stirring frequently) until most of the liquid has evaporated, about 10 minutes.
10. Lower heat, add ¼ cup of pig sauce to meat, stir to combine.
11. Taste and add more pig sauce if desired, keep warm.
12. Drizzle toast on both sides with oil, toast/grill under broiler or on grill.
13. On individual plates or a serving platter lay out toast and top with loose meat mixture.
14. Top each with carrots slaw and serve.